Roasted Chicken with Lime and Mint
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 1,140 kcal | (54 %) | ||
| Protein | 77.6 g | (79 %) | ||
| Fat | 89.6 g | (77 %) | ||
| Carbohydrates | 7.2 g | (5 %) |
Ingredients
- Ingredients
- 1 kitchen-ready Roasted Chicken
- salt
- 2 garlic cloves
- 3 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- freshly ground peppers
- 4 Limes
- 2 stalks mint
- Broth
- cream
- cornstarch
Preparation steps
Rinse chicken and pat dry. Rub inside and outside with a mixture of salt, pepper, garlic, vinegar, 2 tablespoons oil and pepper. Let stand for about 30 minutes. Reserve any unused marinade.
Rinse lime in hot water, dry and prick several times with a fork. Rinse and pat dry mint leaves. Place limes and half of the mint in the chicken cavity and secure closed with skewers. Tie legs with kitchen twine. Fold wings on the back.
In remaining oil, brown chicken in a large pan for about 10 minutes. Roast in a preheated oven at 200°C (approximately 400°F) about 1 ½ hours. Repeatedly baste with pan juices, marinade and broth while roasting.
Remove chicken and keep warm. Pour pan juices into a small saucepan and add cream, cornstarch, remaining mint and season with salt and pepper. Simmer on low heat until thickened. Serve chicken topped with sauce.
